What else can I make with these ingredients?
This recipe may contain allergens
İskender Kebap
Hard 1 hr~520 kcal 9/10
🍲
Corum Yirtmac
A hearty Corum dish of grape leaves, cracked wheat, lamb, tomato paste, butter, and herbs cooked into a spoonable regional stew.
Hard⏱️ 1 hr 35 min📖 1 min readServes 5~530 kcal🇹🇷 Turkish🌍 Full translation
25 min prep 70 min cook
- #For Guests
- #Winter
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 35 min- Prep25 min
- Cooking1 h 10 min
Ingredients
5 servings
Quick:
Yaprak için
- 520 gr Brined vine leaves
For the meat
- 320 gr Bone-in lamb
For the pot
- 0.8 su bardağı(~160 ml) Cracked wheat
- 1 adet Onion
- 2.5 yemek kaşığı(~38 ml) Tomato paste
- 1 yemek kaşığı(~15 ml) Pepper paste
- 60 gr Butter
- 3 yemek kaşığı(~45 ml) Sunflower oil
- 5 su bardağı(~1000 ml) Hot water
For the spice mix
- 1 çay kaşığı(~5 ml) Red pepper flakes
General
- 0.8 tatlı kaşığı(~8 ml) Salt
For serving
- 180 gr Strained yogurt
- 1 diş Garlic
- 0.2 demet Dill
What else can I make with these ingredients?
Instructions
- 1
Soak the brined vine leaves in warm water for 12 minutes and drain, then tear the thick-veined pieces by hand.
12 min12:00 - 2
Mix the strained yogurt with crushed garlic, finely chop the dill, and set it aside for serving.
- 3
Dice the onion small, rinse the cracked wheat in cold water, and drain.
- 4
Heat the butter and sunflower oil in a pot, then saute the onion for 6 minutes until softened.
6 min06:00 - 5
Add the bone-in lamb and turn for 8 minutes, until the surface takes color.
8 min08:00 - 6
Add the tomato paste, pepper paste, red pepper flakes, and salt, and fry for 2 minutes.
2 min02:00 - 7
Add the cracked wheat and hot water, and when it boils, spread the vine leaves on top.
- 8
Cover and cook over low heat for 50 minutes, until the meat is tender.
50 min50:00 - 9
Sprinkle with dill and serve the garlic yogurt optionally on the side.
💡 Tip: If using brined vine leaves, soak them in water for 12 minutes; excess salt masks the flavor of the meat broth.
🍽️ Serving suggestion: Serve Corum yirtmac in deep plates with optional garlic yogurt and finely chopped dill.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Calcium
- Vitamin C
- Vitamin B12
- Folate
Nutrition (per serving)
~530
kcal calories
24
g protein
32
g carbs
34
g fat
Protein 18%Carbs 24%Fat 58%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Gluten
- Milk
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Corum Yirtmac make?
This recipe serves 5.How long does Corum Yirtmac take?
Prep 25 minutes, cooking 70 minutes; 95 minutes in total.Is Corum Yirtmac difficult?
This recipe is rated hard.How many calories does Corum Yirtmac have?
Approximately 530 kcal per serving. Protein: 24g, carbs: 32g, fat: 34g.Which allergens does Corum Yirtmac contain?
This recipe contains Gluten, Milk. Check it against your dietary needs.How many ingredients does Corum Yirtmac need?
This recipe needs 14 ingredients.
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